This is probably my favourite of the dishes I made 🙂
Pumpkin Savoury Cakes
750g / 1lb 8 oz roasted pumpkin flesh
250ml / 1/2 pt milk ( I used soya)
450g / 1lb plain gluten free flour
1 tsp Sea salt
125 ml sunflower oil
I used the pumpkin I had roasted.
Pop it into a food processor.
Add in the milk and blitz to a smooth paste.
Tip into a mixing bowl and add in the flour, eggs and salt
Fold in the flour until you have a consistency like a firm cake batter, if it’s too firm add a little water and if it seems too slack add a little more flour 🙂
It needs to be able to hold it’s shape without being so hard that it cannot expand a little as it cooks.
Heat 1/2 cm of the oil in a heavy based frying pan over a medium heat.
Use an ice cream scoop (or a couple of dessert spoons) to make up the cakes, I use one heaping scoop per cake, formed as I add them into the hot oil.
Allow them 3-4 minutes to brown to a nice golden colour, not any faster as they won’t be cooked through, so you’ll need to turn the heat down a touch. Any longer and they will be heavy and greasy – so turn the heat up a tad.
Turn them and press them down to about 1.5 – 2 cm thick.
As they cook pop them onto a warm plate with kitchen roll on to absorb the excess oil.
These are so light and fluffy and do not take up loads of the oil, they are slightly plain deliberately as I wanted to use them to pick up the savoury sauce from the stew.
Daughter No2 ate about 8 extra-just on their own. And the next day there were plenty for me to be able to use to scoop up some of me fresh made hummus -ahhhh bliss 🙂